Method of treating milk or cream and butter.



ALPHEUS FAY, or LOUISVILLE, KENTUCKY.

METHOD OF TREATING MILK OR GEE AM AND BUTTEB..

Specification of Letters Patent.

- Patented Sept. 1, 1908 Application filed May 28, 1908. Serial No. 435,560.

T 0 all whom it may concern:

Be it known that I, ALPHEUs FAY, a 'citizen of the United States, residing at Louisville, in the'county of Jefferson and State of Kentucky, have invented a certain new and mseful Method of Treating Milk or Cream and Butter, of which the following is a specification.

The object of my invention is to provide an improved method of treating milk to obtain cream and butter, and an improved milk product. m t

My invention. consists in the method hereinafter described and claimed.

' In carrying out my process fresh sweet milk is placed in a mechanical cream separator in'which the same is agitated, whilethe air is-being passed through it. Such a separator is illustrated in my application for cream and buttenseparators filed on May 16, 1907, Serial Number 374,011. The milk is subjected to the action of the separator at a temperature of from 40 to Fahrenheit, for

from three to five minutes, when the treat i ment is discontinued and the milk allowed to come to rest. By the mechanical agitation and passage of air the cream is rendered free to rise immediately which it will do in from five to ten minutes after-the milk is come to rest. This seems to be due to the fact that the mechanical agitation serves to free the cream globules from mechanical entanglener-or maybe further treated in the separator without removal, to separate the butter therefrom. This will ordinarily take from three to five minutes and should be done at from to Fahrenheit. This will cause the butter to separate and rise to the top of the cream, whence it may be removed and worked. in the usual manner.- The cream residue which is still fresh and sweet and contains substantially all of the solid matter in the cream except the butterfat, may be remixed with the skimmed milk to form a milk of fine flavor and taste and containing substantially all of the'solidsoriginallyin the milk except the butter fat.

of gravity forces them to the top, although not so quickly as by the passage of air as the friction of-- passing air tends to carry the a cream globules to the top.

What I claim as new and desire to secure by Letters Patent is:

l. The method of treating milk which cons'ists in first removing cream from the milk While fresh; then removing butter from thecream while fresh; and then remixing the cream and milk residues, substantially as specified. v

2 The method of treating milk which consists in first removing cream from the milk While fresh, and at a temperature below the souring point, then removing butter from the cream while fresh, and at a temperature below the souring point, and then remixing the cream and milk residues, substantially as specified.

' ALPHEUS FAY. Witnesses:

BRAYTON G. RICHARDS, PETER YUNG, Jr. 

